Sugar osmanthus: Crisped osmanthus and white sugar are mixed together to become the common sugar osmanthus on the market. Materials: Osmanthus fragrans, maltose (or honey, white sugar). Preparation: 1. Dry the fresh osmanthus to make dried osmanthus. Rinse the dried osmanthus in clean water and remove the dust on the surface. 2. Pick up and drain the water. 3. Add two spoons of maltose or white sugar (if it is made with honey, there is no need to steam it with the osmanthus. Put the osmanthus first. After steaming, just stir in honey and soak it. This can ensure that the nutrients of honey are not destroyed) 4. Maltose is solidified and cannot be mixed with osmanthus, so don't worry about its current state, because it will be steamed for a while When it melts naturally, put it on the pot and steam it for 10 minutes. Just stir it halfway through. After it cools down, put it into a clean sealed bottle and refrigerate it. Use a clean spoon when eating. Nutritional analysis
1. The aromatic substances contained in osmanthus can dilute sputum, promote the discharge of respiratory tract sputum, and have the effects of reducing phlegm, relieving cough and relieving asthma;
Sugar Osmanthus Ingredients (2 photos) 2. Osmanthus is fragrant and has the power to promote qi. It can relieve pain, disperse blood and eliminate blood stasis, and promote the excretion of turbid substances in the intestines; 3. The fragrance of osmanthus can remove odor in the mouth and has the ability to kill The effect of bacteria in the mouth makes it a good dietary therapy for patients with bad breath. "Looking for osmanthus seeds in the middle of the moon in the mountain temple" The poet Bai Juyi wrote the famous line "Looking for osmanthus seeds in the middle of the moon in the mountain temple". Since then, this story of "looking for osmanthus seeds in the middle of the moon" has been passed down to this day. Manjuelong under the South Peak of Hangzhou is a scenic spot for osmanthus appreciation. Every August around the Mid-Autumn Festival, the fragrant osmanthus blooms. In this "golden and snow world", people can not only explore the beauty, but also taste the sweet and delicious sugar osmanthus, osmanthus and chestnut soup and other delicacies. In addition to being ornamental, sweet-scented osmanthus has economic value. Golden osmanthus and silver osmanthus have strong aroma and are natural raw materials for processing condiments. The crisped osmanthus and white sugar are mixed together to become the sugar osmanthus commonly found in the market. If the essence extracted from osmanthus is mixed into the filling sugar, it will be osmanthus sugar. As for osmanthus wine, as early as in the "Book of Rites and Music of the Han Dynasty" there is a record of "respecting osmanthus wine as a guest in eight villages". Nutrition knowledge Introduction to sugar osmanthus knowledge: Sugar osmanthus is processed from fresh osmanthus and white sugar. It is widely used as an auxiliary raw material for cakes and snacks such as glutinous rice balls, rice porridge (porridge), moon cakes, sesame cakes, pastries, preserves, sweet soups, etc. Colorful, delicious and fragrant. Nutritional analysis of sugar osmanthus: 1. The aromatic substances contained in osmanthus can dilute sputum, promote the discharge of respiratory tract sputum, and have the effects of reducing phlegm, relieving cough, and relieving asthma; 2. The aroma of osmanthus has the effect of promoting qi and can It relieves pain and relieves pain, disperses blood and blood stasis, and promotes the excretion of turbid substances in the intestines; 3. Osmanthus fragrant, can remove odor in the mouth, and has the effect of killing bacteria in the mouth. It is a good dietary therapy for patients with bad breath. Additional information about sugar osmanthus: How to make sugar osmanthus: 1. Pick and remove the stems of the osmanthus and wash them; 2. Boil the water in the pot, put gauze on the steamer, put the osmanthus on it and let it freeze. Don't take too long, otherwise it will turn black; 3. Use a fan to dry it, put it in a bottle, add a layer of sugar and a layer of osmanthus, and marinate for a few months. Suitable people for sugar osmanthus: The general population can eat it, but patients with diabetes and those with a hot stomach should eat with caution. Therapeutic effects of sugar osmanthus: Sugar osmanthus is sweet in taste and neutral in nature; it has the effects of moistening the lungs, promoting body fluids and relieving coughs, harmonizing the lungs, soothing liver qi, nourishing yin, seasoning, removing bad breath, and detoxifying salt and brine.
Sugar Rose
The making of rose seed melon has a long history, and you can also feel the charm of these special delicacies during the production process. Rose seed melon is a very unique snack in Yunnan. Rose seed melon uses cucumber as the main material, cooking method and taste. You can also follow the recipes provided by the Meishijie website to make special snacks!
Kunming’s rose seed melon is a famous pickle product in Yunnan Province. It is known for its crisp and tender texture, salty and sweet taste, and delicious taste, and is deeply loved by urban and rural consumers. The main raw material for processing rose seed melon is jujube melon, or small cucumber, which is a specialty of the black soil in Gongdu District, Kunming. This kind of cucumber is small (5 to 7 cm long and about 2 cm in diameter), green in color, thick and crispy in texture, and fresh in taste. After being pickled and served with rose sugar and other auxiliary ingredients, it becomes a delicious sauce with a unique flavor. melon.
Raw material formula (100 kg of rose seed melon): 250 kg of small fresh cucumbers, 30 kg of refined salt, 25 kg of fine brown sugar, 3 kg of mature old rose sugar, 2 kg of quicklime, 0.5 to 1 kg of sweet noodle sauce, and pickled melon. Appropriate amount of Chenjiang
Preparation method: 1. Raw material selection: Fresh melons must be crisp and fresh, plump and prickly, even in size, and intact.
2. Pickling: Add salt to the washed fresh melons first; pickle them in three steps, with one salt pickle every day; the amount of salt used per 100 kilograms of fresh melons is: First Use 5 kilograms of salt for the first pass, 4 kilograms of salt for the second pass, and 3 kilograms of salt for the third pass. Spread the salt evenly, turning the vat while spreading, but do not touch the skin of the melon. After salting for three times, pick it up, drain it, and make sauce.
3. Sauce making: Boil the sweet noodle sauce and the old sauce of the previous year’s pickled melons. After cooling, first apply a layer of sauce on the four walls of the jar or pool of pickled melons, then pour a layer of pickled melons and pour A layer of sauce should cover the pickled melon by 5 cm; turn it once a day for the first two days, and bleach it after one month of making the sauce.
4. Ash bleaching: Soak the quicklime into clear lime water, take out the pickled cucumbers, wash off the sauce, soak them in lime water for 3 hours, then take them out and rinse them repeatedly with clean water.
5. Sugar dipping and coloring: first put the brown sugar, rose sugar and sugar color into the pot, add water and boil, immerse the pickled cucumbers in the sugar juice and scald them, and finally soak them in the cooled sugar juice for 3 days. That is the finished product.
Product features: black-green color, translucent, complete and plump melon body, salty, sweet and crisp taste, rich rose sauce aroma, delicious taste, it is an excellent pickle to accompany meals.